Description
Fiery Fish Tacos with Crunchy Corn Salsa offer a vibrant combination of spicy grilled fish and fresh, zesty corn salsa. This easy taco recipe features tender fish fillets, perfectly seasoned with chili powder, cumin, and paprika, complemented by a crunchy corn and vegetable salsa. A delightful dish for taco lovers craving bold flavors with a fresh twist.
Ingredients
- 4 white fish fillets (tilapia or cod)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 lime, cut into wedges
- 6 small flour tortillas
- 1 cup fresh corn kernels (or canned)
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 tablespoon cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, combine chili powder, cumin, paprika, garlic powder, and salt.
- Rub the fish fillets with olive oil, then coat with the spice mixture.
- Grill the fish for 3-4 minutes per side, until it flakes easily with a fork.
- While the fish cooks, prepare the corn salsa by mixing corn, bell pepper, onion, cilantro, lime juice, and olive oil. Season with salt and pepper.
- Once cooked, remove the fish, cut into bite-sized pieces.
- Warm tortillas on the grill for 30 seconds on each side.
- Assemble tacos by placing fish pieces in tortillas and topping with corn salsa. Serve with lime wedges.
Notes
- For extra heat, add cayenne pepper or hot sauce to the fish marinade.
- To make a vegetarian version, swap the fish for grilled vegetables like zucchini, bell peppers, and mushrooms.
- Customize the salsa by adding avocado or tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Tacos
- Method: Grilling
- Cuisine: Mexican
